One of my FAVORITE things about my online streaming workouts is the Fixate cooking show. The 21 Day Fix creator Autumn Calabrese and her brother Bobby (who is a chef) share healthy, clean eating recipes that are so good! I love looking every week at what new recipes they’ve come up with–they are always adventurous and something that I wouldn’t think of on my own, which makes it fun for me. I’m actually working on a “Fixate Week” where I only eat Fixate recipes because I love it so much!
Last week I tried the Fixate Vegan Orange Cherry Muffins–I had some Cara Cara oranges I needed to use, and my son LOVES cherries, so I thought this would be a perfect experiment! I ended up adjusting the recipe a little bit because I didn’t have all of the ingredients on hand, and I didn’t want to buy special ingredients I don’t normally use just to keep the muffins vegan (especially when I don’t really care that much about eating vegan).
Instead of using fresh cherries, I bought dried cherries (which are a little more tart than fresh, so if you go that route you might want to add a little more syrup for more sweetness). I also swapped the flaxseed for a whole egg because I didn’t have flaxseed on hand and don’t normally use it (flaxseed is used as a binding ingredient to substitute eggs and is a great source of omega-3s).
These were really good! Next time I’ll use 100% orange juice because the fresh juice I had wasn’t quite enough. I would love to try these with fresh cherries, so I’m keeping an eye out for cherries at my grocery as we get closer to summer!
For my Fix followers, each serving (1 muffin) is 1 yellow, 1/2 purple, 1/2 blue, and 1 1/2 tsp.
Fixate Orange Cherry Muffins (adapted from Fixate on Beachbody On Demand)
Makes 12 muffins
1 1/2 cups gluten free all purpose flour
1/2 cup almond flour
2 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp sea salt or Himalayan salt
1/4 cup coconut oil
2 tbsp all natural creamy peanut butter
1/2 cup pure maple syrup
1 tbsp orange zest
3/4 cup orange juice
1 large banana, thickly cut (about 1 cup of banana)
1 tsp pure vanilla extract
1/2 cup chopped cherries (fresh, frozen, or dried)
Preheat oven to 375 F. Line a muffin tin with paper liners and spray with baking spray.
Combine flours, baking powder, salt, and walnuts in a large bowl. Mix well and set aside.
Put oil, peanut butter, maple syrup, orange zest, orange juice, egg, banana, and vanilla in a blender. Mix for 30 seconds.
Add peanut butter mixture to flour mixture. Mix just until moistened–do not overmix.
Fold in cherries to batter mixture until just mixed.
Using a 1/4 cup measuring cup, spoon batter into lined muffin tin (1/4 cup for each muffin).
Bake muffins for 18 minutes, until tops are lightly browned and toothpick comes out clean from the center of muffin.
Remove from oven and cool for 5 minutes in pan. Remove muffins from pan and allow to cool completely on a wire rack.
These kept well in an airtight container on the counter. They only lasted a few days before we ate them all, but would probably be fine for about 5-7 days. You could also put baked muffins in the freezer and reheat them in the microwave.